Barbecued Shrimp BLT Sandwich With Lemon Butter Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is a Wolfgang Puck recipe and it is delicious! I found it again when I was surfing the net - as always, looking for something else, and voila I found it! I had eaten this a long time ago when a friend prepared it for us, my friend left for somewhere in Cuba - never to be heard of again, more than likely she is very busy trying to build a house for her folks wheeling and dealing, so as to get what she needs - she doesn't have time to write and then find someone that she trusts to deliver the letter to me! Anyway - the recipe is truly wonderful! :) Wine pairing: If you're feeling adventurous try a full and oakey Chardonnay from Australia like Rosemount, Petaluma or Lindemans. This dish goes great with a number of the micro brews, such as Anchor Steam, Sierra Nevada or the most popular Samuel Adams. Ingredients:
20 medium shrimp, peeled & deveined |
1/2 cup mayonnaise |
12 thin slices sourdough bread |
2 cups baby lettuce |
1/2 lb tomato, cut into 12 thin slices |
6 ounces bacon, cooked and drained (12 thick slices) |
salt |
pepper |
3 tablespoons vegetable oil |
1/2 cup dry white wine |
1 teaspoon vegetable oil |
3 shallots, peeled and sliced (about 5) |
1 tablespoon champagne |
1/2 cup cream |
1/2 cup unsalted butter, cut into small pieces |
1/2 lemon, juice of |
salt |
white pepper |
Directions:
1. FOR THE SHRIMP:.
2. Preheat the barbecue or grill.
3. Sprinkle the vegetable oil over the shrimp.
4. Grill the shrimp, about 1 1/2 minutes on each side; do not overcook.
5. Drain and cut each shrimp in half lengthwise.
6. FOR THE LEMON-BUTTER SAUCE:.
7. In a medium saucepan, heat the oil & sweat the shallots for about 2 minutes.
8. Do not brown.
9. Deglaze the pan with the wine and vinegar and reduce slightly.
10. Pour in the cream and reduce by half.
11. Whisk in the butter and strain into a clean pan.
12. Season with lemon juice and salt and pepper to taste.
13. Keep warm.
14. FOR EACH SANDWICH:
15. Spread a little mayonnaise on one slice of bread and arrange a little lettuce on top of the mayonnaise.
16. Top with three slices of tomato and season with a little salt and pepper, and arrange the bacon on top of the tomatoes.
17. Top with the second slice of bread, a thin layer of mayonnaise and a little lettuce.
18. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce.
19. Top with the third slice of bread and cut in half.
20. Serve immediately.
21. PRESENTATION:.
22. Cut the sandwiches in halves and serve along with a light salad or fresh French fries.
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